Jewell Yam and Leek Soup with Chopped Chives

The honest orange tuber is turned into a colorful silky soup under the magic wand of Nora Pouillon, owner-chef of Restaurant Nora.

2 tablespoons olive oil
1 medium onion, peeled and coarsely chopped
1 leek, white part only, washed and sliced
1 pound Jewell yams, butternut squash or sweet potatoes, peeled and cut into 1/2-inch slices
2 cups chicken or vegetable stock
1 cup whole milk
Sea salt and freshly ground black pepper
1/8 teaspoon mace or nutmeg
Chopped chives for garnish

Heat the oil in a large saucepan. Add the onions and leeks and sauté on a medium flame, stirring occasionally until brown, about 15 minutes. Add the yams and stock, and stir to combine. Bring to a boil, cover, reduce the heat and simmer for 30 minutes or until the yams are tender.

Remove from the stove and add the milk to the saucepan, stirring to combine. Purée the soup in small batches — there will be too much to fit into the blender or food processor at once. Season to taste with sea salt and pepper and mace or nutmeg.

Pour soup into four bowls. Garnish with minced chives – and croutons if you choose – and serve hot.

This recipe from Nora Pouillon's cookbook, “Cooking With Nora” first appeared in the NorthWest Current. Photo Bill Petros/The Current.